Dry Aged 18oz T-bone Recipe
Make Dry Aged 18oz T-bone Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Garnishes
Method
Preparation
- 1
Dry Aging the Steak
If you haven't done so already, dry age the T-bone steak in the refrigerator for at least 28 days. Wrap the steak in cheesecloth and place it on a wire rack to allow air circulation. The aging process will enhance the flavor and tenderness of the meat.
- 2
Bringing to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This will ensure even cooking.
Cooking
- 3
Seasoning the Steak
Generously season the steak on both sides with kosher salt and freshly ground black pepper. Make sure to rub the seasoning into the meat for maximum flavor.
- 4
- 5
Cooking the Steak
Place the steak on the grill or skillet. For a medium-rare finish, cook for approximately 4-5 minutes on each side. Use a meat thermometer to check for an internal temperature of 130°F (54°C).
- 6
Adding Aromatics
If desired, add fresh rosemary and crushed garlic cloves to the skillet during the last few minutes of cooking for added flavor.
- 7
Resting the Steak
Remove the steak from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.
Serving
- 8
Slicing and Serving
Slice the T-bone steak against the grain and serve it warm. Enjoy with your favorite sides.